Homemade Chicken Stock

Homemade Chicken Stock

Homemade stock is easy and practically free and adds a punch of flavor to any dish!
Course diy, Soup
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 cups
Author Heather H. of Kitchen Concoctions:


  • 1 whole chicken or turkey carcass, with excess meat removed
  • 1-2 large yellow onions, halved and skin removed
  • 3-4 celery stalks, halved
  • 2-3 large carrots, halved
  • 4-5 cloves garlic, peeled
  • 2 bay leaves
  • 4-5 sprigs fresh thyme or oregano (or 1 tablespoon dried)
  • 1 cup packed parsley sprigs (or 2 tablespoons dried)
  • 1-2 tablespoons whole black peppercorns
  • 1 tablespoon kosher salt*
  • 6-10 quarts of water
  • --
  • Equipment:
  • Large stock pot or slow cooker
  • Fine mesh strainer
  • Liquid measuring cup
  • Large bowl or pitcher
  • Resealable glass jars or sturdy plastic food storage containers


  1. Place the chicken carcass or bones in a large stock pot, using chicken shears to cut up chicken into pieces, if need, to fit into the stock pot.
  2. Add vegetables, fresh herbs, black peppercorns and salt (if usinto pot.
  3. Cover chicken carcass and vegetables in pot with water, filling the pot within 1-2 inches from the top. Bring pot to a simmer over medium-low heat. Simmer, un-covered for 1-3 hours.

  4. Once stock has cooked, skim off any foam or film that has formed during the cooking process. Remove stock pot from heat and cool.
  5. Using tongs, remove large pieces of bones and vegetables from pot and discard.
  6. Place fine mesh strainer over a large bowl or drink pitcher. Using a liquid measuring cup, transfer the stock from the pot to the strainer a little at a time. Once the bowl/drink pitcher is full, pour strained stock into glass jars or plastic food storage containers.

Recipe Notes

If freezing, allow stock to completely cool before sealing and labeling.

*Note: Due to dietary restrictions, omit salt if needed.

Slow Cooker Version: Add all ingredients to a large slow cooker. Cover carcass and vegetables with water and cook, covered on low for 6-8 hours. Continue with recipe as directed.